Min. Order Limits from Vendors?

No, perfectly OK to ask... but other then that I have no answers for you.  I don't sell wholesale to vendors (yet) and I don't give away anniversary tiers or cakes (and never will).  The only giveaway I do is my cake tiers are much taller then average, so really I'm giving away about 1/2" to 1" of cake per person.  I'm OK with that.  I have a minimum, everyone should unless you have a storefront where people get to pick from a case and if it's not in the case it's not for sale.  

 

Best of luck!

It's a regional thing I think - people that live in SF don't have a ton of room, so keeping an 8" cake box in the freezer taking up valuable space doesn't happen so much.  I also deal with destination weddings - as in, people come here to get married - and not every hotel has a fridge to save that top tier for the 3 weeks before they go home, then they have to mess with an airplane etc.  Stuff like that,

 

But even if I did plan on "giving" the top tier away, I wouldn't actually "give" it away - the overall cost would be absorbed into the price per serving of the other tiers.  For example, I retail a serving of cake for $8.  100 servings of cake = $800.  If I was "giving" the top tier away as SOP I'd be retailing at $9 per serving x 89 servings + 12 "free" servings = $800 (close enough).  

 

Hope that makes sense!

I charge for every single serving of cake. However, I offer a free 4" anniversary cake for them (fresh made). It's nothing for me to bake a 4" round from whatever orders I already have on any given weekend. It takes me 5 minutes to ruffle tip decorate it, and box it up. Beauty of the whole thing is....I hardly ever get the call a year later. ;)

I never offer the top layer for free. But I definitely ask when we are discussing serving sizes and how many servings will be needed for the wedding. I usually just say something like, "So will you be serving the top tier or saving it?". Super easy, and then based on their answer I either include or exclude the number of servings from the top tier in the total number of servings. If they want to save it I just bring a box for the top tier when I set up the cake at the venue.

I used to give it away, but now I charge for it, because I was resenting giving it away like that, once I figured in the cost and value of it. There are other bakeries around here that do it, but I don't really care, most of them are more expensive than me, and brides pick the cake they want, for the most part, whether the top tier is free or not.

I don't give the top tier away either.  I ask the couple how many servings they need (based on guest count) and then I ask if they want to save the top tier or not.  Either way they pay for the severings.

 

For an easy math example...

If a customer is expecting 100 guests and doesn't want to save the top tier I would make them a 12" round, 10" round and 6" round (104 servings according to Wilton, but I would charge for 100 because I always round down).

If a customer is expecting 100 guests and wants to save the top tier I would make a 14" round, 8" round and 6" round (114 servings according to Wilton, but I would charge for 110 because I always round down).  I then point out that the contract will have 110 servings listed, instead of 100, because even though they are not planning on serving the top tier they still have to pay for the servings since it is still work on my end.

 

No one has ever said anything about paying for the top tier.  No one expects any of their cake to be free.

I think I am confused.  What vendors are ordering cakes, and why?  Do you mean a venue in your area is subletting work to you?  Or an event coordinator?  Or something else?

 

I am not sure how you get robbed by vendors when you price per serving.  I would that would be a more straight forward options.  You have 100 guests = this exact price.  A three tier cake can feed 74 (based off Wilton 10, 8, 6 round) - 234 (based off Wilton 16, 14, 12 round).  Now, while I think a three tier cake that feeds 234 would look unproportionate and ugly, selling based off size (number of tiers only) could allow a vendor to order a cake that feeds 234 for the same price as a cake that feeds 74.

 

Industry standard pricing is per slice. Veering from this may chase vendors away from ordering.

 

Whatever you pick, just make sure it is clear and simple for the client (vendor) to follow or they will give up and go else where.

 Earlene's chart is very generous as it is, what are you, the cake fairy? Or Santa Cake? Seriously, you need to step back and decide if you want to make money out of this venture or if you want to become a cake charity. Once you decide you want to run a business, you need to put on your business person panties/boxers and act accordingly. I can promise you those chefs are not undermining their profits with regards to their work.

 

My suggestions:

1. Wilton's is the industry standard, especially when you're dealing with professionals/event caterers, use it. They should KNOW how to serve a cake. If not, include a cutting guide.

 

2. The client/Vendor pays for every serving of cake, whether they plan to keep the top tier is up to them. If you're feeling generous, offer them a small tier in the future like AZCouture suggested. For one thing, it's a way to get them to come back and order again.

 

3. For minimums, you need to decide how much is worth turning on your oven for. Most I've seen have minimums around $150.00. I learned this the hard way some weeks ago when I did a 2-tier 17 serving cake and priced per serving. Just as much work as any 2 tier cake but I short-changed myself big time. I now have a minimum for tiered cakes.

4. As an incentive, you could offer free delivery with orders that meet your minimum. Anything less, and there's a delivery charge. Just a way to make it worth your while.

 

Good luck.